left to right, from aboveMethod -1. Take a large pan and boil water in it, when it comes to a boiling point, add 1 tsp oil and salt in it. Put the lasagna sheets in it and let it boil on a medium heat for 8-10 minutes until it is aldente.Take it out carefully on a dry kitchen towel, keep it aside for later use.2. Take a frying pan and heat oil in it, add the onions and fry it until translucent, add the carrots and chicken and fry it for five minutes on a medium heat, add tomato, capsicum, black pepper, red chilli powder and salt.Mix all, cover and let it cook for few minutes. Add the mushrooms and sauté it for some time until it is cooked. Take it off the heat.3. Grease a square 9 inch baking dish. Divide the chicken mushroom mix into three portion.

4. Spread the first portion of chicken mix over the greased

baking dish, spread some bechamel sauce over it, sprinkle grated cheese and mozzarella cheese, arrange two lasagne sheets over it. Repeat again with the chicken mix over the sheets, followed by bechamel sauce, cheese and mozzarella.5. Arrange all in the same manner, the uppermost layer should be of lasagna sheets only, then finally spread the bechamel sauce, grated cheese and mozzarella over the sheets. Sprinkle extra pieces of mozzarella also over the dish before baking to give it an extra taste.6. Cover it with a foil taking care it does not touch the cheese and bake it on a preheated oven on 200 degree Celsius for 25 - 30 minutes, remove foil and again bake it for 10 minutes or until the upper layer turns to a golden brown. Allow to stand for some minutes before serving. Serve it hot and enjoy the heavenly taste of it.

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Photo Credits

All the credit of the blog designs and the recipe pics goes to my dear daughter, Payoshni, who has done a wonderful job and spared her precious time as she is preparing for her 12th finals next year. I thank her from the depths of my heart for giving a professional touch to my blog.